Beef Stock

• Serves: 1
• Source: Joe Cannata
• Contributor: MikeCrute

Ingredients

• 1 pound beef bones
• 1/4 pound fresh mushrooms
• 1 ounce beef bouillon
• 1 tablespoon dried oregano
• 1 tablespoon fresh oregano
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 3 stalks celery
• 2 cloves garlic, mashed
• 1 bay leaf
• 1 carrot
• 1 onion
• 1/2 bunch parsley stems

Instructions

1. Preheat the oven to 350 degrees F.
2. Roast beef bones on a sheet pan for 1 hour.
3. Place bones and any liquid fat and caramelized fat stuck to the sheet pan in a stockpot.
4. Add approximately 1 1/2 gallons of water and the mushrooms, bouillon, dried and fresh oregano, salt, pepper, celery, garlic, bay leaf, carrot, onion and parsley and cook on low heat until it comes to a simmer. Simmer for 36 hours, adding more water when necessary. (Water will be evaporating constantly. Let stock reduce down to 1/2 gallon on the final day. If it yields a little less, it's ok to add water so that your exact yield is 1/2 gallon.)

CategoryRecipesSauces